Pumpkin Pie

Pumpkin pie a la SugarTwin®

  • Servings: 8
  • Cooktime: 1 hr 5 mins, Prep Time: 2 hrs 40 mins
  • Main Ingredient: Pumpkin


  • 2/3 cup Sugar Twin® Stevia Granulated White Sweetener
  • 1/4 cup Sugar Twin® Sucralose Granulated White Sweetener
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 15 oz. can pumpkin
  • 1 tsp. cornstarch
  • 1 12 oz. can low fat 2% evaporated milk
  • 1 9 inch frozen unbaked deep dish pie shell


Preheat oven to 425 degrees Fahrenheit. Combine SugarTwin® Granulated, salt, cinnamon, ginger and cloves. In another large mixing bowl, beat the eggs while adding in the vanilla and the spice mixture. Using a saucepan, dissolve cornstarch in 3 tbsp  of evaporated milk. Stir in the pumpkin pie mix until evenly mixed, also adding the evaporated milk. Mix thoroughly, then pour into a frozen deep-dish pie crust. Bake on a cooking sheet for 15 minutes at 425 degrees Fahrenheit, then lower temperature to 350 degrees and bake another 45 minutes or until a fork comes out clean. Remove from oven and cool on a baking rack for 1-2 hours. Add whipped cream or serve with ice cream if desired.